New This Month

Apple-Parsnip Mash


Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.

  • Servings: 4

Source: Everyday Food, January/February 2010


  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1 pound apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 1/2-inch pieces
  • 1 cup water
  • 1 tablespoon unsalted butter
  • Coarse salt and ground pepper


  1. In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.

Cook's Notes

Serve with roasted pork, turkey, or chicken

Reviews Add a comment

  • MS10032726
    26 MAY, 2017
    So delicious as is. You don't even need the butter if you're making a vegan version. Tip: Don't be alarmed if the water does not seem like enough at first. Lots of moisture gets released from the apples. Just keep it covered and you'll be fine.
  • Aneszka
    28 FEB, 2016
    Other notes: I used fuji apples & tripled the recipe. Produced a little over 7 cups of mash.
  • Aneszka
    28 FEB, 2016
    I've looked at a lot of different recipes (search "apple parsnip puree"), but this was the simplest. And I have no regrets: final dish is fragrant and hands-down delicious. Couple of tips: 1) Add an extra apple if you like it sweeter, 2) After the food processor, pass the mash through a sieve if you'd like it extra smooth (this will remove any hard/stringy bits), 3) At the end, when you're checking for seasoning, add a tiny amount of heavy cream for a more mellow parsnip flavor.
  • MS112615357
    20 OCT, 2013
    I doubled this recipe and used Cortland apples. Love it. A hint of sweetness, but not too sweet. Served with a roasted chicken, but I'm looking forward to eating leftovers as a snack between meals. Probably will do this at Thanksgiving, too